Braised Brisket with Potatoes and Carrots

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Braised Brisket slow cooked in the oven with potatoes, carrots, and onions makes for an incredibly tender and flavorful Passover meal.

Braised Brisket slow cooked in the oven with potatoes, carrots and onions. Slicing the brisket half-way through cooking assures that the meat is tender and flavorful.Braised Brisket with Potatoes and Carrots

Braising is my favorite way to make brisket – it tastes me back to Sunday suppers as a kid. The brisket slowly cooks with onions, which just melt into the sauce. I thinly slice it halfway through cooking and place it back into the oven to cook a little longer. The slicing results in very moist and tender meat with tons of flavor in every bite. Other holiday dinners recipes I like to make are apricot-rum glazed spiral ham or a roasted bone leg of lamb.

I made this recipe Passover friendly using ground matzo in place of flour. I simply took a matzo I had from my matzo pizza and ground it in the food processor. You could also use cake meal, which can be found in the kosher section of your supermarket. If you are not celebrating Passover, you could use all purpose flour instead. For gluten-free, rice flour works wells. 

This brisket serves about eight people, give or take, depending on the size of your brisket after it’s trimmed and how hungry everyone is! The flavors of this dish are even better the next day, so it’s perfect for leftovers. You can also freeze it for up to six months.

At what temperature do you braise brisket?

This brisket recipe starts on the stove in a Dutch oven. Once everything is ready, you put it  in the oven at 375 degrees and bake for 1.5 hours. Then pull the pot out of the oven, slice the brisket, and put the meat back in the Dutch oven with the potatoes. Lower the temperature on the oven to 325 degrees and return the pot to the oven for another 1.5 hours.

What to Serve with Brisket 

Carrots and potatoes braise with the brisket, giving you tender veggies to go with your meat. If you’d like to serve something else with it on the side, a nice salad or green veggie, like Roasted Broccoli Rabe or Wilted Baby Spinach, would be delicious. A piece of your favorite bread would be perfect for soaking up the braising liquid.

Braised Brisket Tips & Variations:

  • If you would rather use a slow cooker, cook the brisket on low for 9-10 hours.
  • If you can’t find brisket, sub in a chuck roast.
  • To make this recipe keto, leave out the potatoes and the tablespoon of cake meal.
  • To make the brisket gluten-free, use rice flour instead of cake meal.
Lean beef brisket slowly braised in the oven with potatoes, carrots and onions. Perfect for Passover or Easter dinner. Slicing the brisket half-way through cooking assures that the meat is tender and flavorful.
Lean beef brisket slowly braised in the oven with potatoes, carrots and onions. Perfect for Passover or Easter dinner. Slicing the brisket half-way through cooking assures that the meat is tender and flavorful.

More Braised Recipes You’ll Love:

Lean beef brisket slowly braised in the oven with potatoes, carrots and onions. Perfect for Passover or Easter dinner. Slicing the brisket half-way through cooking assures that the meat is tender and flavorful.
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5 from 22 votes
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Braised Brisket with Potatoes and Carrots

293 Cals 29 Protein 29 Carbs 6.5 Fats
Prep Time: 30 mins
Cook Time: 3 hrs 30 mins
Total Time: 4 hrs
Yield: 8
COURSE: Dinner
CUISINE: American
Braised Brisket slow cooked in the oven with potatoes, carrots and onions. Slicing the brisket half-way through cooking assures that the meat is tender and flavorful.

Ingredients

  • 1 large beef brisket, about 5 lbs, trimmed of all fat
  • 1 tbsp cake meal, or flour if not for Passover, rice flour for gluten-free
  • freshly ground black pepper
  • 1 tbsp olive oil
  • 4 large white onions, peeled and thickly sliced
  • 3 tbsp tomato paste
  • kosher salt
  • 4 cloves garlic, peeled and quartered
  • 2 cups fat free beef broth
  • 3 large carrots, peeled and trimmed 2 inches long
  • 8 medium red potatoes, 32 oz total, quartered
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  • Preheat the oven to 375°F.
  • Lightly season the brisket with salt and pepper to taste and lightly dust with cake meal.
    brisket with matzo
  • Heat the oil over medium-high heat in a large 7-quart Dutch oven or other heavy pot with a lid large enough to hold the brisket.
  • Add the brisket to the pot and brown on both sides, about 10-12 minutes.
  • Remove meat and set aside.
  • Add the onions, salt and pepper to the pot and cook until soft and browned, about 10-12 minutes stirring constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot.
  • Spread the tomato paste onto the brisket, season with salt and pepper and place back in the pot over the onions and add the carrots and garlic. Pour the broth over everything.
  • Cover the pot, transfer to the oven, and cook the brisket for about 1-1/2 hours.
  • Remove the brisket and transfer to a cutting board. Slice the brisket thin across the grain.
  • Return the slices back to the pot, keeping the brisket together so it resembles the unsliced brisket.
  • Add the potatoes and season with salt and pepper. Cover the pot and return to the oven.
  • Reduce heat to 325°F and cook the brisket until it is fork-tender and the potatoes are cooked through, about 1 1/2 hours. Check once or twice during cooking to add more broth if needed.
  • To serve you can arrange the meat on a platter with the carrots, onions, potatoes and some of the liquid and garnish with fresh chopped parsley. Serve the remaining gravy on the side.

Video

Nutrition

Serving: 4oz beef, 1`potato & carrots, Calories: 293kcal, Carbohydrates: 29g, Protein: 29g, Fat: 6.5g, Saturated Fat: 2g, Cholesterol: 46.5mg, Sodium: 355mg, Fiber: 4.5g, Sugar: 3g
WW Points Plus: 7
Keywords: beef brisket, Braised Brisket with Potatoes and Carrots, Brisket, Brisket recipe

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136 comments

  1. Have you ever prepared this in a slow cooker?

  2. How many smart points is this recipe??

  3. Gina, old points and points+ are given on the recipe, so I ran it through the smart points calculator, and it came to 6 smart points per serving. It’s declicious!.

  4. Can you sub chuck roast for like making pot roast instead ?

    Thanks!
    Frances

  5. I don’t have an oval dutch oven – just a round one. Can I layer the meat on top of each other so it all fits? Or is there another solution? I’m dying to make this! Thank you Gina!!!

  6. Gina – can I cook this before and freeze it, defrost and reheat or will it not keep in the freezer? Trying to prepare for the holiday! Thanks. 

  7. Would sweet potatoes work instead of the red potatoes?

  8. Absolutely delish! I am now cooking this for the second time due to requests. I was unsure about the slicing and putting it back in the broth to cook part but I would never cook brisket any other way now.

  9. Hiii! Hopefully someone sees this in the next hour. Mines in the oven, but my man won't be home for another three hours and its due to come out in 50 mins. Can i overcook the brisket? Or shall i take it out and reheat it when he's nearer

  10. I planned on making this for Easter Sunday but I went out to dinner instead so I made this last night. It was so good.Great winter dish.

  11. Amazingly Delish! First time make brisket and it was so good! Thank you!

  12. How long would you cook it for if you were to cook this in a crock pot?

  13. I bought a corned beef brisket because that's all they had but it's not in a brine like the ones I buy for corned beef and cabbage. Should I still try this recipe with it?

  14. It's hard to find beef brisket. What other meat can I use instead?

  15. My sister-in-law makes an amazing brisket but she refuses to share her recipe with us! This looks amazing and I love cutting it before it's completely done to give it a prettier presentation. Thanks!

    • It's so good!!!

    • I am guessing that she won't share the recipe because the ingredients are embarrassing. I myself and about 10 people I know make amazing briskets and we all use ingredients like ketchup, soy sauce, coca cola, and onion soup powder. It would be embarrassing to admit to people, but that is how most people I know make it.

  16. I made this tonight – my first time cooking brisket! We absolutely loved it, and we couldn't believe how healthy this recipe really is (if you can control your portion size at least! Difficult! Ha!) The sauce is delicious, I was eating it with a spoon as I put the leftovers into a tupperware.

    For anyone scaling down – I used a 3 pound brisket (weighed before a pretty good amount of fat was cut off – although I did not weigh it afterwards) with 2 onions, but left the other vegetables/braising liquid basically the same. Seeing what 16oz of potatoes looked like to go along with the smaller brisket didn't seem like it would be enough in this house.

    I used the same cooking times (except in the browning stage) because I figured even a smaller brisket still needs time to break down those tough fibers. Turned out great!

  17. Gina, can I use corned beef brisket?

  18. oh my gosh this smells so good and it is not close to being done yet!!! Thanks Gina Keep them coming!

  19. When I put this in the recipe builder on weight watchers it would need to serve 20 people in order to be 7 points per serving? Am I doing something wrong?

    • You have to remember that meat shrinks when it's cooked. So I calculate based on the final cooked weight since briskets will vary in size.

  20. This is beyond a shadow of a doubt THE BEST brisket I've ever put in my mouth! It's amazing! I have it braising in my oven right now for dinner tonight. Thanks for a phenomenal recipe!

    Amy